When the weather gets colder, we want food that sticks to our ribs! There's something very comforting about a version of bangers and mash, and some delicious green beans to go on the side.
Sausage with Mashed Potatoes and Onion Gravy
One package vegan sausage (we prefer Beyond Meat)
2 T. oil
2 T. butter
4 onions, sliced
1 T. flour
1-1/2 c. vegetable stock
Potatoes (determined by how many people you are serving)
1/4 c. butter (again adjust for more or less potatoes)
1 c. vegan heavy cream (we used Califia)
1 T. whole grain mustard
Cook the sausage however you like best. We prefer baking it in the oven. It gives it a nice crunchy exterior. Set aside.
Heat the oil and butter in a large pan. Add the sliced onion and mix well to thoroughly coat. Cover and cook on low for 30 minutes, stirring occastionally. You can add 1 t. of sugar after 30 minutes if you'd like more caramelized onions. Cook another 5 minutes if you add sugar. Remove the pan from the heat and add the flour, then gradually stir in the broth. Return the pan to the heat, bring to a boil, and let simmer for 3 minutes or until thickened. Season with salt and pepper.
Cook the potatoes in a pot of boiling water until tender. Drain, then mash with the butter, heavy cream, and mustard. Season with salt and pepper.
Lemon Pecan Green Beans
3/4 c. pecan pieces
One bag of frozen cut green beans
Butter
2 shallots, chopped
2 t. lemon zest
1 T. lemon juice
1 t. salt
Toast the pecans in a single layer on a baking sheet at 350 for 6-8 minutes. Set aside
Cook the beans according to package directions.
Melt some butter in a large skillet and saute the shallots for 2-3 minutes, stirring constantly. Reduce heat to medium and add the cooked green beans and cook until beans are heated through. Stir in the pecans, lemon zest, lemon juice, and salt and cook for 1 more minute.
Serve!
Enjoy!
